7 foods that should not be cooked in an iron kadhai
Well, one inseparable part of Indian kitchens is that classic lohe ki kadhai (cast iron kadhai), which has been used for ages for its umpteen health benefits. Right from accentuating the taste and reducing the cooking time of meals, using this kadhai can pass on iron minerals into the foods, which makes it good for health. However, there are seven foods that one must avoid cooking in an iron kadhai! Here's all you need to know…
Lemon
If you are someone who enjoys the refreshing flavor and slightly tangy taste of lemon in sabzis, curries or sweet treats, then it is best to avoid iron kadhai to keep reactions at bay.
Well, this happens due to the acidic nature of lemon, which may react with iron in the pan and may trigger allergies and can also leave a metallic aftertaste.
Tomato
Another commonly used kitchen ingredient is tomato, and it is extensively used in Indian cooking, but you will be amazed to know that cooking tomato-based delicacies is a strict no if you love cooking in an iron kadhai. This happens due to the presence of citric acid in tomatoes, which may react with the minerals in iron kadhai, causing metallic reactions.
Fish
In many traditional styles of cooking involve making fish and seafood delicacies in an iron or cast iron pan, but experts suggest that it is best to avoid cooking or frying fish in an iron kadhai, as it can end up sticking to the bottom of the pan and end up sticking and ruining the texture of the dish. This is because of the flaky and sticky texture of certain fishes, which end up sticking despite adding oil and butter. So, it is best to avoid!
Pasta
Have you ever thought about why, despite all your efforts Pasta or noodles end up sticking to your iron kadhai? Well, both noodles and pasta are made with flour, which has a tendency to stick to the pan and adopt the metallic taste of the iron pan, which will not only ruin the texture of the dish but at the same time will impact the taste as well.
Sweets and desserts
Whether you are making a halwa or preparing a quick ganache, making any dessert in an iron kadhai or pan can leave a metallic taste and flavor to the dish, which may ruin your sweet indulgence. So, it is best to cook such desserts in a stainless steel kadhai or oven.
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